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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mushroom Beef Barley Soup Recipe

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This recipe for Mushroom Beef Barley Soup, by , is from Good Eats, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Victoria Lucas


1 1/2 pounds boneless beef chuck, cut into 3/4 inch cubes
1 tablespoon cooking oil
2 cups onion, finely chopped
1 cup carrots, diced
1/2 cup celery, sliced
1 pound fresh mushrooms, sliced
2 cloves garlic, minced
1/4 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon dill weed
2 cups fat-free beef broth
2 cups fat-free chicken broth
2 cups water
1/2 cup pearl barley
1 teaspoon salt
1/2 teaspoon black pepper

In a large stock pot, brown meat cubes in oil. Remove meat with a slotted spoon and set aside. Sauté onions, carrots, and celery in drippings over medium heat for 5 minutes. Drain off any remaining fat from pot. Add mushrooms, garlic, thyme, basil, and dill weed. Cook and stir for 3 minutes. Add broths, water, barley, salt and pepper. Return brown meat to pot; bring to a boil. Reduce heat; cover and simmer for 1 1/2-2 hours or until meat and barley are tender.




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